Pastry fat - UK Vegans - What Do You Use?

Hey guys!

Those of you in the UK, when you're making shortcrust pastry what do you use for the fat? I imagine Pure and Vitalite have high water contents and aren't firm enough for shortcrust pastry, but I don't know. I'm usually too lazy to make my own shortcrust pastry and use JusRol, but I really should get used to making it and I also think it'll be marginally cheaper.